Instructions

Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.

Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.

Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.

When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.

Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.

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69 comments on “Low Carb Creamy Chicken Mushroom Soup”

Cooked chicken is easier, than raw chicken, to cut into chunks. So simply pull the cooked breasts out of the soup with tongs. Chop them. Then throw the chicken chunks back into the soup. This is the correct way to do it. Thanks for sharing.

Cooked chicken is easier, than raw chicken, to cut into chunks. So simply pull the cooked breasts out of the soup with tongs. Chop them. Then throw the chicken chunks back into the soup. This is the correct way to do it. Thanks for sharing.

Cooked chicken is easier, than raw chicken, to cut into chunks. So simply pull the cooked breasts out of the soup with tongs. Chop them. Then throw the chicken chunks back into the soup. This is the correct way to do it. Thanks for sharing.

I was missing several,ingredients and do not like cooked celery…so I put a Texas Twist on the recipe…added roasted poblano pepper instead of celery…sautéed everything in bacon grease…added crumbled bacon…parm and cream cheese along with the cream and used leftover rotisserie chicken…used homemade bone broth with a touch of all natural chicken base…used gluconaman powder to thicken…O My to die for…will garnish with chopped fresh spinach…and I added a dash or two of homemade ranch mix…yummy…Brenda

Yes, absolutely! Just be sure to sauté all the vegetables on the stovetop before placing in the slow cooker. Slow cook on low for 4-6 hours. Then add the cream mixture and cook another 30-60 minutes to thicken.

Super easy to make and turned out great. All I had on hand was a dry pinot noir rosé but it really did the trick. That squeeze of lemon juice really wakes the whole thing up, so in my notes I’ve crossed out the word ‘optional’. Also, thank you for giving me the courage to spend more time cooking down the mushrooms to brown them well. Fully worth it, and again, I’ve learned something new.

I made this soup today with leftover chicken. It was great I would make it again. I added about 1/2 tsp red pepper flakes to kick it up a notch. We ate one bowl then I added about 1 cup of cream cheese to the boiling soup it worked too, it didn’t make that much difference so we would leave it out. I might add some spinach when I heat it up tomorrow.

Can this recipe be adapted to use goat milk instead of heavy cream? My sister-in-law would probably love it, but has recently been going “cow” dairy free, and using goat milk instead.

Also, can this soup be frozen? Such a large amount would be way too much and end up going to waste, so being able to freeze it would be fabulous. I’m not such a mushroom fan, so I’m not very knowledgeable about them.